Description
A rich, custard-soaked breakfast casserole featuring caramelized brown sugar and buttery brioche, this Overnight Crème Brûlée French Toast is prepared the night before and baked golden in the morning. Sweet, creamy, and crunchy on top, it’s the ultimate make-ahead brunch dish.
Ingredients
- 1 loaf brioche or challah bread, sliced 1-inch thick
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 5 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- In a saucepan over medium heat, melt butter and brown sugar together until smooth and bubbling.
- Pour the caramel mixture into the bottom of a greased 9×13-inch baking dish.
- Arrange slices of brioche or challah over the caramel layer in a single layer.
- In a mixing bowl, whisk together eggs, heavy cream, milk, vanilla extract, and salt until well combined.
- Pour the custard evenly over the bread slices, pressing gently to help absorption.
- Cover and refrigerate overnight (or at least 6 hours).
- The next morning, preheat oven to 350°F (175°C) and let the dish sit at room temperature for 20–30 minutes.
- Bake uncovered for 35–40 minutes until the top is golden and the center is set.
- Let rest for 5–10 minutes before serving. Flip slices onto plates to showcase the caramel top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes